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    Ginger Peppered Alaskan Halibut with Purple Basil Beurre Blanc

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    Ginger Peppered Alaskan Halibut with Purple Basil Beurre Blanc

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes


    • 225g assorted peeled root vegetables such as celeriac, carrots, potatoes, swede or turnip, cut into 2cm dice
    • 15g butter
    • 4 asparagus spears, trimmed and halved lengthways
    • 4 x 200g fresh Alaskan halibut fillets
    • 25g fresh chopped root ginger
    • 1 teaspoon fresh cracked black pepper
    • Sea salt
    • 2 tablespoons olive oil
    • Purple basil sprigs, to garnish
    • Purple basil beurre blanc
    • 2 tablespoons of fine strips of purple basil
    • Salt and freshly ground black pepper
    • 2 tablespoons finely chopped shallot
    • 150ml white wine
    • 150g cold unsalted butter, diced


    1. For the beurre blanc, put the shallots and wine in a pan and simmer over a medium heat until reduced by a third. Gradually whisk in the butter until incorporated. Remove from the heat. Add the basil and season to taste. Keep warm.
    2. Blanch the root vegetables in boiling water until tender. Drain, pat dry on kitchen paper and season to taste. Return to the pan, tossed with 15g butter, and keep warm. Blanch the asparagus in boiling water for about 3 minutes, until al dente, and keep warm with the other vegetables.
    3. Sprinkle the halibut fillets with the ginger and cracked pepper, pressing the spices well into each fillet. Season with sea salt. Heat the oil in a frying pan over a high heat until a haze forms. Sear the halibut for 2-3 minutes each side until well crusted and just medium-cooked. Drain briefly on kitchen paper.
    4. Arrange the vegetables on 4 large plates along with the halibut fillets. Spoon a small amount of sauce over each fillet. Garnish with purple basil sprigs and serve.

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